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Pasta Puttanesca

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • 4 anchovy fillets
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon crushed red pepper
  • 4 cups unsalted chicken stock
  • 12 ounces bucatini or thick spaghetti
  • 1 pint multicolored cherry or grape tomatoes, halved
  • 2 tablespoons unsalted tomato paste
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 24 pitted kalamata olives, chopped
  • 3 tablespoons capers
  • 1/8 teaspoon salt

Details

Preparation

Step 1

Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done. Remove pan from heat; add remaining ingredients, tossing to combine.

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